Rum Eggnog Cake

Name: Rum Eggnog Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 14 servings
Cuisine: Southern,American
Ingredients: 8 tablespoons (4 ounces) unsalted butter, softened; 3 large eggs, slightly beaten; 1 cup prepared eggnog; 1/4 cup rum; 2 teaspoons pure vanilla extract; 1 teaspoon ground nutmeg; 1 (18.25-ounce) package white cake mix; 1 1/4 cups confectioners' sugar, sifted; 2 tablespoons rum, or milk and rum flavoring; 2 tablespoons unsalted butter, melted; 1 tablespoon milk or eggnog, optional; Fresh mint leaves, for optional garnish; 1/4 cup red berries, for optional garnish

A quick and easy eggnog cake for the holidays, enhanced with rum and nutmeg for classic flavor, starting with a convenient cake mix.

⭐ 4.4 (65 reviews) Prep: 10 minCook: 45 minTotal: 55 minYields: 14 servings

Category Tags:

Dessert Cake

Cuisine Tags:

Southern American

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Instructions

Preheat the oven to 325 F.
Generously grease and flour a 12-cup Bundt pan.
In a large bowl, beat butter until light, then add eggs, eggnog, and rum (or flavoring) and beat on low for 3 minutes.
Mix in vanilla, nutmeg, and cake mix; beat on high for 2 minutes until fluffy.
Spoon batter into the prepared Bundt pan.
Bake for 35-45 minutes, rotating if needed, until a cake tester comes out clean.
Cool cake in pan on a rack for 15 minutes.
Invert onto a serving plate and cool completely.
While cake cools, whisk together confectioners' sugar, rum, and melted butter for the glaze.
Adjust glaze consistency with milk/eggnog to thin or more sugar to thicken.
Drizzle glaze over the cooled cake; garnish if desired.

Nutritional Info (per serving)

Calories: 296 kcal

Carbohydrate: 42 g

Cholesterol: 72 mg

Fiber: 0 g

Protein: 4 g

Saturated Fat: 7 g

Sodium: 312 mg

Sugar: 27 g

Fat: 11 g

Unsaturated Fat: 0 g